This scrumptious cake is a family favorite and my most requested dessert recipe.  I always have one of these on hand to break the fast on Yom Kippur.


  • 2 cups flour 
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 ounces or 1 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 8 ounces or ½ pint sour cream
  • 2 teaspoons vanilla

Filling and Topping

  • 1 teaspoon cinnamon
  • ¼ cup sugar
  • ½ walnuts or pecans, chopped
  • ½ cup mini chocolate chips

Before you begin: Grease and flour a 9” x 5” loaf pan.  Preheat the oven to 350 degrees.  

Sift together the flour, baking powder and baking soda. In a medium bowl of an electric mixer, beat the butter for about 1 minute, then add the sugar and beat for about 2 minutes until fluffy. Add the eggs, one at a time, and beat well.  Then add the sour cream and vanilla and beat for another minute until well combined. Add the flour, baking powder and baking soda mixture and beat on low speed until just combined.  In a small bowl combine well the filling and topping ingredients. Pour ½ of the batter into the prepared loaf pan.  Sprinkle ½ of the filling/topping mixture on top of batter. Spread the remaining batter into the loaf pan and sprinkle with remaining filling/topping mixture. Place in the preheated oven and bake for about 55 minutes until a cake tester inserted into the middle of the cake comes out clean, and the cake is golden brown and starting to pull away from the sides.  Allow the cake to cool in the loaf pan.  Gently remove the cake from the loaf pan and serve on a round or heart shaped cake plate.  If desired, dust with powdered sugar before serving.  Serves 8 to 12.